The characteristics of authentic Longjing shrimp are fresh, refreshing, smooth and tender. The requirements for heat and seasoning are almost abnormal, and it is not far behind Shandong vegetable fried in oil and double crispy.

It is also because the preparation process of this dish itself is not difficult, and the key skills are in controlling the heat and seasoning, so many chefs generously share their experience in making it.

So it only took Su Zifang a few minutes to find out how to cook Longjing shrimp.

Even the processing methods on how to keep the shrimps fresh, smooth and tender are listed one by one, even down to the exact amount of condiments.

They like this kind of sharing that can not only make a name for themselves, but also maintain their special skills. Of course, there is always some sharing at the end of the recipe.

Su Zifang patiently read a few articles and found that there were only two types:

1. Now that I have finished speaking, who among you wants to try it?

2. No offense to anyone, everyone here is rubbish when it comes to cooking Longjing shrimps.

Su Zifang paid special attention to the person who looked like everyone was rubbish. He seemed to be the chef of a famous restaurant in Linzhou.

I couldn't help but shake my head. I was too angry, and I couldn't speak. I looked like a troublemaker, so I had to avoid him when we met in the future.

Close the web page and Su Zifang starts cooking on his own.

The most important thing about Longjing shrimp is shrimp. You must choose river shrimp that is about the size of an adult’s little finger and remove the shrimp. This can ensure that the shrimp is fresh and sweet. Discerning chefs will also choose river shrimp from around Taihu Lake, especially Taihu white shrimp, which has a sweet and meaty texture and is especially delicious.

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In order to ensure the taste, the shrimps used in Longjing Shrimp cannot be opened back, and the shrimp lines can only be picked out with toothpicks, striving to ensure the integrity of the shrimp to the greatest extent, so that the finished product will be more refreshing and elastic.

After picking out the shrimp threads, you have to go through a three-step process of adding salt, egg white, and cornstarch. Each step requires beating by hand for nearly five minutes.

Su Zi also learned these methods of handling ingredients in class. Adding salt can speed up the coagulation of protein and make the shrimp crispier.

Adding egg white ensures the tenderness of the shrimp.

Cornstarch is added to ensure that the egg white and salt can better adhere to the shrimp.

Finally add two tablespoons of rice wine and let the shrimps marinate on their own.

Longjing tea needs to be brewed freshly. After Su Zifang cooked the shrimps, he freed up his hands to wash the tea leaves, pour an amount of tea into the pot, and pour boiling water.

After about ten minutes, strain out the tea leaves and pour the tea into a separate bowl for storage.

Take another bowl, add an appropriate amount of salt, sugar, and cornstarch, dissolve it with warm water and stir evenly, then pour in tea, and a bowl of gravy is complete.

The gravy mixed with tea can more evenly penetrate the tea aroma when frying the shrimp, and can also play a role in brightening it.

If you are an experienced Hangzhou cuisine chef, after processing the ingredients in this way, you can basically guarantee the fresh taste of Longjing shrimps after they come out of the pot. However, the two terms of smoothness and tenderness are still related to the final heat.

Many Hangzhou cuisine chefs have been studying hard for several years and can only achieve two. Occasionally, a chef who can achieve three will be hired by a restaurant of Louwailou's level with a high salary.

After all, after the Longjing shrimps are put into the pot, every step is basically calculated in seconds.

The heat is different, the cooking time is different, and the final product is also very different.

Su Zifang didn't expect that he would be able to achieve two items when he cooked Longjing shrimp for the first time.

I just want to try hard and see where my upper limit is.

It would be better if it didn't roll over.

Add half a pot of oil to the wok and when it is 20% hot, Su Zi quickly pours in the freshly prepared shrimps.

The shrimps soaked in warm oil and wrapped in cornstarch become crystal clear in less than ten seconds.

Su Zi stood guard by the pot. The moment he saw the shrimps turning white, he took them all out with a strainer and used the temperature of the shrimps themselves to heat the insides.

And this is also the key to Longjing Shrimp.

Once the oil temperature is too high or the oil is left in the oil for too long, the shrimps will become old and soft, losing their elastic texture.

Leave the base oil in the pot, add the fried shrimps just now, and quickly pour a spoonful of rice wine into the pot. The rising wine smell can not only remove the fishy smell, but also add a delicious flavor to the shrimps.

When the wine smell is the strongest, add the sauce you just prepared, stir-fry for a few times, then sprinkle in the filtered Longjing tea leaves and stir-fry evenly.

One serving of Longjing Shrimp is complete.

Because this dish requires a lot of preliminary preparations, but the actual cooking process only takes a few seconds, so many local chefs in Hangzhou are not willing to bother with the preliminary preparations, but directly use quick-frozen shrimps to make it.

The method is even more opportunistic. You do not need to make fresh tea, but brew a whole pot at once. When using it, mix it directly with the cornstarch water for seasoning. The beating time is basically saved. A symbolic stir is enough to complete the gravy. Even so

The fried shrimp also has a tea flavor, but it has a bitter and numb taste.

Su Zifang does not agree that the simplified product is called Longjing shrimp. At best, it is called Longjing fried shrimp.

After all, it seems like just one or two steps have been omitted, but in fact it has lowered the quality of the entire dish by several notches.

If the complete version of Longjing shrimps is a state banquet dish, then the castrated Longjing stir-fried shrimps are at most a food stall dish.

Su Zi sighed and took out the newly cooked Longjing shrimps.

The shrimps are white and powdery, dotted with emerald-green Longjing tea leaves, and the tea soup on the shrimps is bright. The fresh fragrance of shrimps and the fragrance of tea are intertwined with the perilla and put it on the tip of your nose. It smells really good!

The white pink shrimps and the emerald green tea leaves complement each other, creating a picture of spring scenery in the south of the Yangtze River with long grass and orioles flying.

Regardless of whether the taste is good or bad, this color and fragrance device basically has the ideal shape, so it should be no problem to get a B grade.

Picking up a piece of shrimp and eating it, you will first feel the tenderness of the shrimp wrapped in gravy. The thin outer layer of gravy is coated with egg white and rice wine, bringing a rich taste. Then the sweetness of the shrimp meat is mixed with the aroma of tea.

Extremely harmonious.

Bite the tea leaves, and the fresh and elegant taste of the top-quality green tea is completely stimulated by the freshness and sweetness of the shrimp. The sweetness between the lips and teeth is more obvious, and there is a light sweetness.

[A delicious Longjing shrimp, grade B (original intention).]

The system prompt came at just the right time.

Su Zifang was a little surprised. He felt that it was level B, which was an upright level B. But the level B given by the system was the level B after adding the original intention buff.

If the original intention buff is removed, it may actually only be level C.

Su Zifang activated the tasting skill full of doubts.

In an instant, the panel was full!

[The technique of peeling the shrimps was not skillful, and some of the shrimps were damaged.]

[The shrimp threads are not completely removed and there are residues in the shrimp meat.]

[The shrimp sizing process is not even enough.]

[The oil temperature is insufficient, the frying time is too long, and the shrimps are too old.]

[Add too much rice wine when cooking the pot, which will cause too much wine flavor.]

[When frying shrimps, there is insufficient oil and the sauce will stick to the pan.]

[The tea leaves are not selected from Mingqian Longjing, and the taste is extremely poor.]

…

Su Zi took a deep breath and closed the panel.

I really don’t know how to cook. It was my first time to make Longjing shrimps according to the tutorial, and it was normal for me to overturn.

But according to the system prompts, my plate of Longjing shrimps seemed to have gone beyond the point of overturning, and was instead a kitchen accident.

He was worried that if he continued to watch, he would end his career as a chef because of his low self-esteem.

【Please host continue to work hard.】
Chapter completed!